Effect a Honey, Spice-blended Baked Good Has on Salivary Inflammation Markers in Adults: a Pilot Study
Chronic Kidney Diseases, Overweight and Obesity
About this trial
This is an interventional prevention trial for Chronic Kidney Diseases
Eligibility Criteria
Inclusion Criteria:
- adults who have been diagnosed with CKD and/or have a BMI >24.9
- have no additional chronic diseases or GI disorders or GI disturbances
- age 18 years or older
- no food allergies or dietary restrictions
- all with no contraindications to consuming anything by mouth as per their physician
Exclusion Criteria:
- no diagnosis of CKD or BMI <24.9
- GI disorders, diagnosed with other chronic diseases and conditions, gastrointestinal disturbances
- pregnant and/or lactating
- under 18 years old
- food allergies to wheat, almonds, or aversion to turmeric, cinnamon, and honey. -Dietary restrictions as medically indicated
- trouble chewing/swallowing as confirmed by physician
Sites / Locations
- University of Florida
Arms of the Study
Arm 1
Experimental
Honey Spice Group
The dietary intervention will be a 10-day feasibility trial, using a honey, spice infused baked good. The participants will receive the baked good on day 1 and will be asked to consume a 50-gram baked good daily for 10 days with or without their meals. The honey, spice infused baked good will contain 15g honey and 3g of spice blend (turmeric and cinnamon). A saliva sample will be taken at the start of the intervention (day 1) before consumption of the baked good and after the intervention ends (day 10), 2 hours after consuming the final baked good. Additionally, participants will provide a urine sample to determine microalbuminuria level, complete a spice-consumption survey and a semi-quantitative food frequency questionnaire (day 1). At day 10, participants will indicate if their spice consumption and dietary intake has changed over the past 10 days. Each day, they will tick off the amount of baked good consumed (100%, 75%, 50%, 25%, 0%).